You’ve got a pastrami-shaped hole in your life and only a towering stack of succulent salty beef will fill it. Slicing peppery store-bought pastrami won’t cut when your taste buds crave the deeply smoky, tender homemade version. So roll up those sleeves because you’re about to step into the steamy world of crafting artisanal pastrami sandwich. This is no quick weeknight meal, but the payoff of sinking your teeth into these drool-worthy sammies makes the time and effort more than worthwhile.
With a few standard ingredients and tools, patience during the brining and smoking steps, and our guidance, you’ll unlock the secrets to constructing your own craveable pastrami that would make any New York deli proud. This is about to get deliciously messy, so hope you’re hungry.
A Brief History of the Pastrami Sandwich
The pastrami sandwich has its origins in Romania, where cured meats like pastrami were commonly eaten.
19th Century Immigration
When Romanians immigrated to New York City in the late 1800s, they brought pastrami with them. Jewish immigrants modified the recipe by smoking the meat to preserve it, creating what we now know as pastrami.
Katz’s Delicatessen
In 1888, Katz’s Delicatessen opened on Manhattan’s Lower East Side. Katz’s started selling pastrami sandwiches, helping popularize pastrami in the U.S. Their sandwiches featured hand-cut pastrami, mustard, and rye bread. Katz’s is still open today and considered an institution, with visitors from all over coming to try their famous pastrami sandwiches.
Evolution of the Pastrami Sandwich
Over time, the pastrami sandwich evolved. Mustard remains popular, but now sandwiches often also include Swiss cheese, Russian dressing, coleslaw, and pickles. As pastrami spread across the country, bread choices expanded to include white, wheat, and ciabatta rolls.
West Coast Pastrami
On the West Coast, pastrami sandwiches are often served on sourdough bread. The bread holds up well to juicy, peppery pastrami. The California sandwich also frequently includes coleslaw for extra crunch and onions for tang. West Coast delis like Canter’s and Langer’s are popular spots for authentic pastrami sandwiches.
Whether you like your pastrami classic New York style or California-inspired, there’s no denying the pastrami sandwich is here to stay. This delicious blend of international flavors and cultural influences has become an American institution.
Selecting the Best Pastrami for Your Sandwich
For a sandwich this good, you want to start with the highest quality ingredients, and that means finding pastrami that’s perfectly marbled, seasoned to perfection, and melt-in-your-mouth tender.
Look for Pastrami with Good Marbling
The best pastrami has streaks of fat, called marbling, running through the meat. As it cooks, this marbling melts into the meat, resulting in an incredibly juicy and flavorful bite. Compare pastrami options at your local butcher or deli counter and choose one with the most noticeable marbling.
Consider How it’s Seasoned
A good pastrami gets most of its flavor from how it’s cured and seasoned. Look for pastrami that’s been coated in a spice rub, usually containing black pepper, coriander, and mustard seeds. The longer it cures, the more flavor it will absorb. Don’t be afraid to ask your butcher how long the pastrami you’re interested in has been curing. As a rule of thumb, 7-14 days of curing will result in maximum flavor.
Choose a Cut That’s Tender
For the ultimate pastrami sandwich experience, choose a cut of meat that will be fall-apart tender once cooked. Brisket, chuck, and plate are all excellent, well-marbled options that turn meltingly tender when braised. If possible, ask your butcher which specific cut the pastrami you’re buying comes from. The more tender and marbled the cut, the more delicious your sandwich will be.
With high-quality, perfectly seasoned and marbled pastrami in hand, you’ll be well on your way to crafting the ultimate mouthwatering pastrami sandwich. Time to get started on the rest of the ingredients!
Building the Perfect Pastrami Sandwich
To craft a mouthwatering pastrami sandwich, start with the bread. Choose a hearty rye bread that can stand up to the robust flavors of the pastrami. Slice the bread thick, at least 1/2 inch, so it doesn’t get soggy under the meat.
The Meat
Pastrami is the star of this sandwich, so don’t skimp! Get high-quality pastrami, preferably hand-sliced. Ask for slices at least 1/4-inch thick. You’ll want 3 to 4 ounces of meat for each sandwich. Place the pastrami slices evenly over the bottom half of the bread.
Cheese Please!
Swiss or provolone cheese pair excellently with pastrami. Add two slices of cheese over the pastrami. As the cheese melts, it helps glue all the ingredients together into sandwich bliss.
Top It Off
Mustard is a must for any pastrami sandwich. Spread a layer of spicy brown or deli mustard over the cheese. For extra flavor, also add sliced red onions, dill pickles, or pepperoncini peppers.
Put a Lid On It
Place the top piece of bread over the fillings and you’re ready to slice and serve your perfect pastrami sandwich. Cut the sandwich in half diagonally and serve it up with a side of coleslaw or potato salad and an ice-cold drink.
With quality ingredients and the right balance of flavors and textures, this homemade pastrami sandwich will satisfy your craving for deli-style comfort food. Each bite of tender pastrami, melted cheese, and spicy mustard is pure bliss. Your taste buds will thank you, and you’ll never want a pre-made sandwich again!
Condiments and Toppings to Elevate Your Pastrami Sandwich
Mustard – The Classic Companion
No pastrami sandwich is complete without a slathering of spicy brown or yellow mustard. The tangy, savory flavor is the perfect complement to the rich, peppery pastrami. Spread it on both slices of rye bread before adding the pastrami. For extra flavor, try a specialty mustard like beer mustard or honey mustard.
Pickles – A Sour and Salty Surprise
Pickles add a burst of flavor to each bite of your pastrami sandwich. Thinly slice crunchy dill or bread and butter pickles and layer them on top of the pastrami. The sour and salty taste provides a nice contrast to the hearty meat and bread.
Cheese – Melted or Cold, You Choose
Whether melted or cold, cheese enhances a pastrami sandwich in a big way. For melted cheese, top the pastrami with Swiss, provolone or muenster and broil the sandwich open-faced until the cheese is bubbly. For cold cheese, simply add a few slices of sharp cheddar or pepper jack before closing up your sandwich. Either way, the cheese contributes a creamy texture and savory, salty flavor.
Sauerkraut – A Touch of Tartness
Fermented sauerkraut may seem like an unconventional topping, but its tart, pickled flavor is a natural match for pastrami. Pile on a few forkfuls of sauerkraut to add texture, acidity and a touch of tang to your sandwich. The cool, crisp kraut contrasts nicely with the warm, spiced pastrami.
Grilled Onions – Sweet and Smoky
For extra flavor, top your pastrami sandwich with grilled or caramelized onions. Thinly slice an onion and sauté it in butter over medium heat until very soft and lightly browned, about 15-20 minutes. The natural sugars in the onion will caramelize as it cooks, lending a touch of sweetness. Layer the grilled onions on top of the pastrami for a smoky, savory flavor in every bite.
Frequently Asked Questions About Making a Pastrami Sandwich
What type of bread should I use?
For a classic pastrami sandwich, you’ll want to use rye bread. The hearty, earthy flavor of rye bread pairs perfectly with the spicy and salty pastrami. Look for Jewish rye or double-baked rye bread. If you can’t find rye bread, a rustic artisanal bread can also work in a pinch. Avoid light, fluffy breads which won’t stand up to the bold pastrami.
How much pastrami should I use?
You’ll want to use about 4 to 6 ounces of pastrami for a sandwich. Don’t skimp on the meat! Layer the pastrami generously between the bread. The pastrami is the star of the show, so make sure you have enough in each bite. If you’re really hungry, you can go up to 8 ounces of pastrami, but that might be too much meat for some people. Gauge how much you can handle!
What kind of cheese goes well with pastrami?
A robust, flavorful cheese pairs nicely with pastrami. Good options include:
- Swiss cheese: Nutty, buttery Swiss cheese melts beautifully on pastrami sandwiches.
- Provolone: Sharp, aged provolone adds a lot of flavor without overpowering the pastrami.
- Muenster: Gooey, orange muenster cheese has the perfect meltability for a hot pastrami sandwich.
Stay away from mild cheeses like cheddar that won’t stand up to the pastrami. A smear of spicy brown or Dijon mustard also helps cut through the richness.
Should I toast the bread?
Toasting the bread for a pastrami sandwich is highly recommended. Lightly toasting the bread helps prevent it from getting soggy under the weight of the meat and cheese. It also adds texture, flavor, and sturdiness to support the hefty fillings. You can toast the bread in a skillet over medium heat with a bit of butter, or simply pop the bread in your toaster until lightly browned.
Enjoy your mouthwatering pastrami sandwich! Let me know if you have any other questions.
Conclusion
And there you have it! With a bit of time and effort, you can craft an absolutely mouthwatering pastrami sandwich from scratch. From brining the meat to steaming and smoking it just right, layering on the sauerkraut, cheese and Russian dressing between two slices of freshly baked rye bread, your tastebuds will be taken on a flavorful journey with each satisfying bite. This sandwich really is a labor of love, but it’s so worth it. The next time you have a craving for an amazing pastrami on rye, don’t hesitate to try making it yourself. Your friends and family will be so impressed, and you’ll gain a newfound appreciation for this deli classic. So get cooking, get creative, and bon appétit!